Half Pound Recipe

Form patties

Lightly season the 0.5 lb ground beef with the measured salt, black pepper, garlic powder and onion powder. Gently mix with your hands just until evenly combined — avoid overworking. Form into one uniform patty about 3/4 to 1 inch thick and slightly wider than your bun. Make a shallow 1/2-inch dimple in the center with your thumb to reduce puffing while cooking.

Preheat cooking surface

Heat a cast-iron skillet, griddle, or nonstick pan over medium-high heat for 3–5 minutes until very hot. If using a grill, preheat to medium-high. Add 1 tsp vegetable oil to the pan and spread to coat (skip if using a well-seasoned cast-iron and prefer no added oil).

Cook patty

Place the patty on the hot surface. For medium-rare to medium (recommended for 80/20), cook for 3–4 minutes on the first side without moving to develop a crust. Flip once and cook 3–4 minutes more. When the patty has about 1 minute left, place 1 slice of cheese on top and cover the pan or close the grill lid to melt the cheese. Internal temperature target: 130–135°F for medium-rare, 140–145°F for medium. Adjust times for desired doneness.

Rest patty

Remove the cooked patty from the heat and let it rest on a plate for 2 minutes — this helps redistribute juices and prevents soggy buns.

While the patty rests, split the burger bun and butter the cut sides with 1 tsp softened butter. Toast the buns butter-side down in the same skillet or on the grill for 30–60 seconds until golden and lightly crisp. If you used a very hot pan earlier, reduce heat slightly to avoid burning.

Spread 1 tsp mayonnaise on the bun bottom, and 1 tsp ketchup and 1 tsp mustard on the bun top (or apply condiments to taste).

On the bottom bun, place the lettuce leaf, then the rested cheeseburger patty. Top with tomato slices, red onion rings if using, and pickle slices. Cap with the top bun and press gently to secure.

Serve immediately while hot. Pair with fries or your preferred side.